Favorite way to use chocolate in savory dishes?
Chocolate in desserts, or sweets, is easy. Been there. Done that.
Nothing wrong with it.
But I want to hear about your favorite way to use chocolate in a savory fashion -- either a dish, or a technique.
My favorite savory chocolate use is a sauce made by combining dark chocolate (80%), with soy sauce and crushed Sichuan Peppercorns.
It's wonderful for braising Chinese style pork ribs, as well as an addition to Dung Po Pork.
I add cocoa powder and/or unsweetened chocolate to chili and various other soups and stews - it gives a wonderful, deep undertone to the flavor. I've even used 85% chocolate in a pinch and it's fine. I love your sauce idea - will have to try that!
I've painted milk chocolate onto oven-dried serrano jamón. I have also used it as a topping for white risotto (grated bittersweet) and foie gras (grated; mix of milk and bittersweet), and as a component for a variety of sauces for game meats (works best with caribou for me)
I have eaten chocolate risotto (not just for dessert - works with quail and scallops) and have had it as a component of a barbecue sauce with pulled pork and brisket.
I have also had chocolate pasta - that was a miss.
Already mentioned - risotto, barbecue sauce and chili. Mole sauce, of course. And a delicious sauce that pairs with game is bittersweet chocolate and gorgonzola (plus a few other ingredients).
Sometimes I use it in rubs for beef (i.e. with coffee).
Most recently grilled shrimp with bittersweet chocolate mousse.
Melted dark chocolate and EVOO is a magic combination. I first read about it in Anya von Bremzen's The New Spanish Table. She suggests spreading it on toast and sprinkling it with sea salt.